同时蒸馏萃取和固相微萃取与气相色谱-质谱法分析洋葱的挥发性风味成分

Analysis of Volatile Flavour of Onions by Simultaneous Distillation and Extraction and Solid-Phase Microextraction Combined with GC-MS

摘要:

羊葱是百合科葱属的一种世界性的蔬菜，具有很高的营养价值和药用价值。洋葱的多种含硫化合物使其具有特殊的辛辣气味。本文采用传统的同时蒸馏装置和固相微萃取技术结合气相色谱-质谱分析了洋葱的挥发性风味成分。通过对固相微萃取的纤维头、萃取时间和解吸时间的选择来优化其实验条件。共鉴定出52种成分，其中硫醇类、硫醚类是洋葱挥发性风味成分的主要贡献物质。

Abstract:

Onion is a universal vegetable of allium sativum with high nutritional and medicinal value. It was pungent in taste due to containing many kinds of sulfur compounds. In this paper, simultaneous distillation and extraction and solid-phase microextraction combined with GC-MS were used to analyze the volatile flavor of onion. The solid-phase microextraction conditions were further optimized by carefully selection of the fibers, the extraction time and the desorption time. The results showed that there were 52 compounds in onions. Among them, mercaptan and sulfide compounds mainly contributed to the volatile flavour of onions.